Mishloach Manot, Food Gifts for Purim

Basic Mishloach Manot

Basic Mishloach Manot

Mishloach Manot, the “sending of portions” are symbols of friendship that we exchange on Purim. They are baskets or containers of delicious food items, at the very least containing Hamantashen and should contain at least two ready-made foods per person. Above is an example of a basic Mishloach Manot basket. I put in some Hamantashen, some popcorn and a fruit bar.

Below, I got a little more creative and put together a “Relax and Nosh” Mishloach Manot

Relax & Nosh Mishloach Manot

Relax & Nosh Mishloach Manot

Continue Reading for More Details

Easy Mandel Bread

Want to impress your grandmother, mother-in-law, old friend, sick co-worker? Show them you have mastered a basic Jewish pastry. Give them a taste of this delicious Mandel Bread and they will beg for more!!!!!!!!

The good news is that this is a “one-bowl wonder”, a no “patchke” (no fuss) version, no need for a mixer, just use a big spoon, a large mixing bowl and you’re are all set! Take it a step further and dip in melted chocolate, let it set and serve to guests for a special treat. The Recipe

Hamantashen – A Traditional Jewish Pastry for Purim


Hamantashen, is a traditional Eastern European (Ashkenazi) pastry eaten at Purim, symbolizing the shape of Haman’s ears, or the shape of the purse that Haman used to collect the Jew’s gold. My friend, Lori’s recipe, originally comes from the Temple Beth Shalom Pre-School in Needham, MA . It’s so easy and a perfect activity with your children, grandchildren, family and friends. The Hamantashen Recipe

You’ve Never Tasted Anything Like This Honey Cake

The lightest honey cake you’ve ever tasted, it also has the traditional apples for a complete holiday treat. The honey orange topping takes your taste buds to new heights!!

You’ve Never Tasted Anything Like This Honey Cake/Honey Apple Cupcakes


2 eggs or ½ cup egg substitute

2 egg whites, beaten until peaks form

¾ cup sugar

2 tsps. baking soda

¾ cup brewed decaffeinated coffee

1 cup honey

1 10 oz. jar apricot fruit spread

¾ vegetable oil

1 tsp. cinnamon

½ tsp. allspice

½ tsp. salt

1 cup chopped nuts (optional)

Juice and grated zest of 1 orange

1 apple, peeled and shredded

3 cups flour

*Topping Ingredients: (*If keeping Kosher and serving with a meat meal, omit topping as it contains butter)

4 Tbls.(1/2 stick or 1/4 cup) unsalted butter

1/4 cup brown sugar

1/4 cup honey

2-3 Tbls. orange zest

1/2 cup toasted chopped almonds or pecans



  1. Preheat oven to 350 ° F; in large mixing bowl beat eggs and sugar until frothy.
  2. Dissolve baking soda in warm coffee; add honey, fruit spread, oil, spices, salt, nuts (opt.), and coffee mixture to egg mixture. Mix well, add apple, orange zest, juice then stir in flour. Mix well.
  3. In small bowl beat egg whites until peaks form. Gently fold in egg whites into cake mixture.
  4. Bake in oiled muffin pans for 25 minutes or until toothpick comes out clean. If using an 8×8 square pan bake 35 minutes. Entire mixture will make 18 cupcakes and one 8×8 square cake.

For Topping:

  1. Melt the butter in a saucepan; add honey, brown sugar, orange zest and nuts, stirring on low heat for 1 minute until combined.
  2. Spread evenly over the cake or a small amount on each cupcake; broil for 1-2 minutes until topping has seeped into cake. Cool before serving.